1 c. flour
1 stick butter, softened
1/2 c. chopped pecans

Mix and press into 9 x 13-inch pan. Bake at 350 degrees for 15 minutes. Cool.

FILLING:

8 oz. cream cheese, softened
1 c. powdered sugar
1/2 of 9 oz. Cool Whip

Mix and spread over cooled crust.

TOPPING:

4 c. milk
3 (3 oz. ea.) pkgs. pistachio pudding

Beat until thick and spread on filling. Use balance of Cool Whip on top. Refrigerate 6-8 hours.